According to the process for the continuous tempering, the chocolate mass flows with a variable flow rate (Q) along a given path (L) and is subjected to thermal exchange in three stages (17,18,19) arranged immediately one after the other the chocolate is cooled starting from an input temperature (T1), for forming a plurality of crystals in the chocolate, and is then heated for melting again a part of the crystals the thermal exchange in at least one of the stages (17,18,19) is adjusted for varying at least one temperature of the chocolate mass flow in response to a variation of the flow rate (Q).
